Quick Tofu Rice Bowls
A vibrant and budget-friendly plant-based meal, these Middle Eastern tofu rice bowls combine seasoned tofu with aromatic rice, offering a taste of the Levant in a simple, satisfying dish.
Ingredients
- 200 g firm tofu pressed and cubed
- 1 tbsp olive oil
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.25 tsp turmeric
- 0.25 tsp cinnamon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup basmati rice rinsed
- 2 cups vegetable broth
- 0.5 cup canned chickpeas rinsed and drained
- 0.25 cup fresh parsley chopped
- 2 tbsp lemon juice for serving
Instructions
- Press tofu to remove excess water, then cut into 1/2-inch cubes. In a bowl, toss tofu with 1 tbsp olive oil, cumin, smoked paprika, turmeric, cinnamon, salt, and black pepper until evenly coated.
- In a medium saucepan, combine rinsed basmati rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
- While rice cooks, heat a large non-stick skillet over medium-high heat. Add seasoned tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and slightly crispy.
- Once rice is cooked, fluff with a fork. Gently stir in the rinsed chickpeas.
- To assemble the bowls, divide rice and chickpea mixture among serving bowls. Top with the crispy Middle Eastern spiced tofu.
- Garnish with fresh chopped parsley and a squeeze of fresh lemon juice before serving.
Notes
Feel free to add more vegetables like spinach, bell peppers, or zucchini. For extra flavor, marinate the tofu longer. Serve with a dollop of tahini sauce or a squeeze of fresh lemon. You can also swap rice for quinoa or bulgur.